Having absconded with the best woman England ever produced, I soon came to realize how much we were separated by a common language. It was expressed very well in the food arena in the 1936 Movie “Little Lord Fauntleroy”, adapted from the book of the same title. In it the English Butler on arriving in America laments That he will never understand a country where “Muffins are biscuits and biscuits are cookies!”. When we watched it the first time together, you could see the light go on in Zena’s eyes and she said see I told you! Fortunately these muffins are muffins the world over, (correct me if I’m wrong please) and this recipe is one of many tasty variations in “The Cupboard Drawer”. So Bake in the Love and Do Enjoy…

1 ¾ Cup All-Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

1/3 Cup Butter softened

2/3 Cup Brown Sugar packed and divided (1/3 – 1/3)

1/3 Cup Granulated Sugar

1 Large Egg

1 Cup Buttermilk

1 Cup Dark Bing Cherries

Pre Heat Oven to 400 Degrees

1.      Grease 14 -16 Muffin pan cups or place paper muffin inserts into cups. Set aside.

2.      In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.

3.      In a large mixing bowl, cream together the butter, 1/3 cup of brown sugar, and the granulated sugar. Beat until light and fluffy.

4.      Beat in the egg then buttermilk, and mix well.

5.      Quickly stir in the flour mixture into the buttermilk mix until just blended. Fold in the cherries while stirring.

6.      Spoon the batter into the muffin cups. Filling each 2/3 full. Sprinkle the batter in each cup with a bit of the remaining brown sugar.

7.      Bake in your preheated 400 degree oven for 15-20 minutes or until they pass the clean toothpick test. Remove and allow to cool.

Yield 14 -16 Muffins

Note: if using canned cherries drain well and blot on paper towels, then lightly dust with flour after chopping.